Ducks with Olives—Braised

Dress two ducks for entrees (No. 178) and lay them in a saucepan lined with bardes of fat pork; moisten to half their height with a mirepoix white wine stock (No. 419) and let boil, skim and simmer slowly for three-quarters to one hour. Stone about one pound of verdal olives, blanch, drain and add them to a brown sauce (No. 414) stirred in the mirepoix stock from the ducks after it has been strained and skimmed. Dress the ducks, cover lightly with sauce and garnish around with the olives.